Caramel composition

Abstract

The present invention relates to a caramel composition comprising a dairy milk source and / or a plant-based milk source; a carbohydrate; and a plant-based fat composition, wherein the plant-based fat composition has: up to 40.0% by weight of oleic acid (C18: 1); and from 17.5% to 49.5% by weight of total palmitic acid (C16: 0) and stearic acid (C18: 0); the percentage of acids being acids bound as acyl groups in glycerides in the plant-based fat composition and being based on the total weight of C8 to C24 fatty acids; total lauric acid (C12: 0) and myristic acid (C14: 0) in the triglycerides of the plant-based fat composition at a second position of the triglycerides, which accounts for 30.0% to 55.0% of the total lauric acid (C12: 0) and myristic acid (C14: 0) (Sn-2 total lauric acid and myristic acid%); up to 30.0% by weight of a CN54 triglyceride; the plant-based fat composition is based on total triglycerides present in the plant-based fat composition. The invention also relates to a method for preparing a caramel product, to a caramel product and to the use of said caramel product.

Description

[0001] The present invention relates to a caramel composition, a method of preparing a caramel product, a caramel product and the use of a caramel product in a food product. BACKGROUND

[0002] Caramel is an orange-brown confectionery product produced by heat-treating a range of sugars. It can be used to prepare various confectionery products such as confectionery bars, top layer decorations for ice cream or frozen yoghurt, snack bars or fillings in a center-fill or puddings. Caramel is prepared by a caramelization process which involves slowly heating sugar to a high temperature in order to develop a unique colour and flavour.

[0003] Fats and oils are important ingredients of food products including caramel and are widely used in the food industry. Fats and oils play an important role in textural properties and sensory properties such as mouthfeel, texture, flavour release, flavour impact, processability and shelf life.

[0004] Milk fat is often used in caramel compositions. Milk fat can have a negative impact on health as it contains about 3% trans-fatty acids and a high amount of saturated fatty acids. Milk fat is also considered to have a negative impact on climate change and sustainability due to the emission of carbon dioxide during its production.

[0005] However, it has been challenging to replace milk fat in the fat composition of a caramel product with a plant-based fat composition while still maintaining similar sensory properties and textural properties.

[0006] WO 2022 / 248490 relates to a fat composition suitable for a water-in-oil emulsion product such as margarine or spread. However, no caramel product containing a plant-based fat composition is disclosed.

[0007] There is still a need for a caramel product which uses a plant-based fat composition instead of milk fat compared to a conventional caramel product using milk fat while maintaining the desired textural properties and sensory properties such as viscosity, consistency, mouthfeel and flavour. There is a further need for a caramel product which uses a plant-based fat composition, which does not contain a high amount of flavour additives, but still has excellent sensory properties similar to a caramel product using milk fat. SUMMARY

[0008] According to the present application, there is provided a caramel composition comprising a dairy milk source and / or a plant-based milk source; a carbohydrate; and a plant-based fat composition, wherein the plant-based fat composition has: at most 40.0 wt% of oleic acid (C18:1); and 17.5 wt% to 49.5 wt% of total palmitic acid (C16:0) and stearic acid (C18:0); the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; a total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglycerides, which is the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %) of 30.0% to 55.0%; at most 30.0 wt% of CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0009] It is believed that the plant-based fat composition of the caramel composition according to the present application having both the specified triglyceride and fatty acid composition of the fatty acids in the second position of the triglycerides in the fat composition plays an important role in the caramel product according to the present application compared to conventional caramel products such as caramel products using dairy fat, the caramel product of the present application has similar desirable sensory properties.

[0010] As used herein, articles such as “a” and “an” when used in a claim, are understood to mean one or more of what is claimed or described.

[0011] The term “caramel” refers to an orange-brown confectionery product produced by heat-treating a series of sugars. The term “caramel composition” refers to a pre-made composition suitable for making caramel. The term “caramel product” is used synonymously with “caramel” herein.

[0012] As is well known, the term “dairy milk” refers to a white liquid emulsion beverage produced by a mammal. The term “plant-based milk”, which is also known as plant-based liquid, alternative milk, nut milk or vegan milk, and is a plant juice having a similar appearance to dairy milk, and is also known as an artificial non-dairy beverage made from water-based plant extracts for flavoring and aroma. The water-based plant extract can be obtained directly from the plant material itself. Alternatively, the water-based plant extract can also be obtained from plant material that is treated to dissolve the water-insoluble parts of the plant material, which will then become part of the water-based plant extract. This treatment of the plant material can be carried out enzymatically.

[0013] The term "carbohydrate" refers to a biomolecule composed of carbon, hydrogen, and oxygen, and is used synonymously herein with "saccharide," including sugars, starches, and cellulose.

[0014] The term "fat" refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point. The term "oil" is used synonymously herein with "fat."

[0015] The term "fatty acid" refers to a straight-chain saturated or unsaturated (including mono- and poly-unsaturated) carboxylic acid having 8 to 24 carbon atoms. A fatty acid having x carbon atoms and y double bonds can be denoted as Cx:y. For example, palmitic acid can be denoted as C16:0 and oleic acid can be denoted as C18:1. The fatty acid profile can be determined according to ISO 12966-2 and ISO 12966-4 using gas chromatography by fatty acid methyl ester analysis (FAME). Thus, unless otherwise specified, references herein to percentages of fatty acids in a composition (e.g., palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), etc.) include acyl groups such as triglycerides, diglycerides, and monoglycerides and are by total weight of C8 to C24 fatty acid residues.

[0016] Triglyceride composition can be determined, for example, by GC (AOCS Ce 5-86) based on molecular weight differences (carbon number (CN)). The notation triglyceride CNxx denotes a triglyceride having xx carbon atoms in the fatty acyl groups (thus excluding the carbon atoms in glycerol, which is standard practice), for example, CN54 includes tristearin. As is conventional terminology in the art, the amount of a triglyceride designated by each carbon number (CN) is based on the weight percentage of the total triglycerides present in the fatty composition that are CN26 to CN62.

[0017] The Sn-2% of total palmitic and stearic acids refers to the percentage of total palmitic (C16:0) and stearic (C18:0) acids present in the 2-position of triglycerides compared to the percentage of total palmitic (C16:0) and stearic (C18:0) acids in the fat sample. The distribution of fatty acids in triglycerides is determined based on the JOCS / AOCS Joint Official Method Ch 3a-19. The percentage of total palmitic (C16:0) and stearic (C18:0) residues in the 2-position is determined by (a) the content of total palmitic (C16:0) and stearic (C18:0) acids in the fat sample by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015) is based on the total weight of C8 to C24 fatty acids; and (b) the content of total palmitic (C16:0) and stearic (C18:0) acids in the 2-position of 2-monoacylglycerols by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015) is based on the total weight of C8 to C24 fatty acids after transesterification of triacylglycerols with ethanol by immobilized lipase and separation with preparative normal phase HPLC. Thus, the Sn-2% of total palmitic and stearic acids is ((b) x 100) / ((a) x 3) %.

[0018] The plant-based fat composition of the caramel composition according to the present application is not one or more animal fats and is not derived from one or more animal fats. The plant-based fat composition of the caramel composition according to the present application can be made from a naturally occurring (i.e. in a plant or other non-animal source) or synthetic fat, fraction of a naturally occurring or synthetic fat, or mixture thereof that meets the requirements defined herein.

[0019] It is also preferred that the plant-based fat composition of the caramel composition according to the present application is a non-hydrogenated fat or is derived from a non-hydrogenated fat. The term “non-hydrogenated” means that the fat composition is not made from a fat that has been subjected to hydrogenation to convert unsaturated fatty acyl groups to saturated fatty acyl groups.

[0020] The caramel composition according to the present application preferably comprises 5 to 50 wt%, more preferably 15 to 45 wt%, even more preferably 20 to 40 wt% and most preferably 25 to 40 wt% of dairy milk source and / or plant-based milk source.

[0021] In another preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt%, more preferably 15 to 45 wt%, even more preferably 20 to 40 wt% and most preferably 25 to 40 wt% of a combination of dairy and / or plant-based milk sources. It is further desirable to replace dairy milk sources partially or entirely with plant-based milk sources to limit the use of dairy materials and ultimately produce a fully plant-based caramel composition and caramel product.

[0022] The caramel composition according to the present application preferably comprises 5 to 80 wt%, more preferably 10 to 70 wt%, even more preferably 25 to 60 wt% and most preferably 40 to 50 wt% of a carbohydrate.

[0023] The caramel composition according to the present application preferably comprises 3 to 25 wt%, more preferably 5 to 23 wt%, even more preferably 8 to 21 wt% and most preferably 12 to 19 wt% of a plant-based fat composition as disclosed herein.

[0024] In a preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt% of a dairy and / or plant-based milk source; 5 to 80 wt% of a carbohydrate; and 3 to 25 wt% of a plant-based fat composition as disclosed herein.

[0025] In a more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt% of a dairy and / or plant-based milk source; 10 to 70 wt% of a carbohydrate; and 5 to 23 wt% of a plant-based fat composition as disclosed herein.

[0026] In an even more preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt% of a dairy and / or plant-based milk source; 25 to 60 wt% of a carbohydrate; and 8 to 21 wt% of a plant-based fat composition as disclosed herein.

[0027] In a most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt% of a dairy and / or plant-based milk source; 40 to 50 wt% of a carbohydrate; and 12 to 19 wt% of a plant-based fat composition as disclosed herein.

[0028] In a preferred aspect, the dairy milk source of the caramel composition according to the application is selected from the group consisting of whole milk, skimmed milk, buttermilk, condensed milk, milk beverage, reconstituted milk, evaporated milk, cream, high fat cream, low fat cream, high fat butter milk, derivatives thereof and mixtures thereof. The terms "milk beverage" and "reconstituted milk" can refer to milk powder and water combined prior to the preparation of the caramel composition according to the application or present separately in the caramel composition according to the application. In a more preferred aspect, the dairy milk source of the caramel composition according to the application is selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof and mixtures thereof. In an even more preferred aspect, the dairy milk source of the caramel composition according to the application is condensed milk. It is preferred that the gas containing milk source has a fat content of less than 10 wt.% and more preferably at most 9 wt.%.

[0029] In another preferred aspect, the plant based milk source of the caramel composition according to the application is selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof and mixtures thereof. The plant based milk source can be prepared and / or reconstituted by blending plant based milk powder and water. In another more preferred aspect, the plant based milk source of the caramel composition according to the application is selected from the group consisting of oat milk, rice milk, derivatives thereof and mixtures thereof. In another even more preferred aspect, the plant based milk source of the caramel composition according to the application is oat milk.

[0030] The carbohydrate of the caramel composition according to the application is preferably selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof and mixtures thereof, more preferably from the group consisting of fructose, glucose, syrups thereof, derivatives thereof and mixtures thereof.

[0031] The caramel composition according to the present application preferably further comprises 1 to 10 wt.%, more preferably 2 to 8 wt.%, even more preferably 3 to 7 wt.% and most preferably 4 to 6 wt.% of a sugar alcohol. The term "sugar alcohol", also known as "polyol", refers to an organic compound containing a hydroxyl group (-OH) attached to each carbon atom, which is typically derived from a sugar. Suitable sugar alcohols can include sorbitol, maltitol, mannitol, xylitol, erythritol, inositol, arabitol, glycerol, isomalt, lactitol, syrups thereof, derivatives thereof and mixtures thereof. Preferably, the caramel composition according to the present application preferably further comprises 1 to 10 wt.% of a sugar alcohol selected from the group consisting of sorbitol, maltitol, mannitol, syrups thereof, derivatives thereof and mixtures thereof. More preferably, the caramel composition according to the present application further comprises 2 to 8 wt.% of a sugar alcohol selected from the group consisting of sorbitol, maltitol, syrups thereof, derivatives thereof and mixtures thereof. More preferably, the caramel composition according to the present application further comprises 3 to 7 wt.% of sorbitol and / or sorbitol syrup. Most preferably, the caramel composition according to the present application further comprises 4 to 6 wt.% of sorbitol and / or sorbitol syrup.

[0032] The caramel composition according to the present application preferably further comprises one or more ingredients selected from emulsifiers, vanillin, salts, sodium bicarbonate, calcium carbonate, colorants and flavorings. The caramel composition according to the present application more preferably further comprises an emulsifier selected from the group consisting of lecithin, mono- and diglycerides, distilled mono- and diglycerides, derivatives thereof and mixtures thereof. The term "lecithin" as used herein includes natural lecithin or modified lecithin, such as hydrolyzed lecithin. Non-limiting examples of sources of lecithin are soybean, rapeseed, cottonseed, sunflower seed, egg yolk and cow's milk. Plant-based sources of lecithin are particularly preferred.

[0033] The caramel composition according to the present application preferably further comprises up to 0.20 wt.%, more preferably up to 0.05 wt.%, even more preferably up to 0.02 wt.% and most preferably 0.005 to 0.015 wt.% of a butter flavoring.

[0034] The caramel composition according to the present application preferably further comprises up to 1.0 wt.%, more preferably 0.05 to 0.8 wt.%, even more preferably 0.1 to 0.6 wt.% and most preferably 0.2 to 0.4 wt.% of lecithin. The lecithin disclosed herein is preferably sunflower lecithin.

[0035] In a preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt.% of a dairy milk source selected from the group consisting of whole milk, skim milk, buttermilk, condensed milk, milk beverage, reconstituted milk, evaporated milk, cream, high fat cream, low fat cream, high fat butter, derivatives thereof, and mixtures thereof; 5 to 80 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; and 3 to 25 wt.% of a plant-based fat composition as disclosed herein.

[0036] In a more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 10 to 70 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; and 5 to 23 wt.% of a plant-based fat composition as disclosed herein.

[0037] In an even more preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; and 8 to 21 wt.% of a plant-based fat composition as disclosed herein.

[0038] In a most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt.% of a dairy milk source which is condensed milk; 40 to 50 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; and 12 to 19 wt.% of a plant-based fat composition as disclosed herein.

[0039] In another preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt.% of a plant-based milk source selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 5 to 80 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; and 3 to 25 wt.% of a plant-based fat composition as disclosed herein.

[0040] In another more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt.% of a plant-based milk source selected from the group consisting of almond milk, bean milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 10 to 70 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; and 5 to 23 wt.% of a plant-based fat composition as disclosed herein.

[0041] In another even further preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt.% of a plant-based milk source selected from the group consisting of oat milk, rice milk, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; and 8 to 21 wt.% of a plant-based fat composition as disclosed herein.

[0042] In another most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt.% of a plant-based milk source which is oat milk; 40 to 50 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; and 12 to 19 wt.% of a plant-based fat composition as disclosed herein.

[0043] In a preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt.% of a dairy milk source selected from the group consisting of whole milk, skim milk, buttermilk, condensed milk, milk drinks, reconstituted milk, evaporated milk, cream, high-fat cream, low-fat cream, high-fat butter, derivatives thereof, and mixtures thereof; 5 to 80 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 1 to 10 wt.% of a sugar alcohol; 3 to 25 wt.% of a plant-based fat composition as disclosed herein; up to 0.20 wt.% of a butter flavoring; and up to 1.0 wt.% of lecithin.

[0044] In a more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 10 to 70 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 2 to 8 wt.% of a sugar alcohol; 5 to 23 wt.% of a plant-based fat composition as disclosed herein; up to 0.05 wt.% of a butter flavoring; and 0.05 to 0.8 wt.% of lecithin.

[0045] In an even more preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 3 to 7 wt.% of a sugar alcohol; 8 to 21 wt.% of a plant-based fat composition as disclosed herein; up to 0.02 wt.% of a butter flavoring; and 0.1 to 0.6 wt.% of lecithin.

[0046] In a most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt.% of a dairy milk source which is condensed milk; 40 to 50 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 4 to 6 wt.% of a sugar alcohol; 12 to 19 wt.% of a plant-based fat composition as disclosed herein; 0.005 to 0.015 wt.% of a butter flavoring; and 0.2 to 0.4 wt.% of sunflower lecithin.

[0047] In another preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt.% of a plant-based milk source selected from the group consisting of almond milk, soy milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 5 to 80 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 1 to 10 wt.% of a sugar alcohol; 3 to 25 wt.% of a plant-based fat composition as disclosed herein; up to 0.20 wt.% of a butter flavoring; and up to 1.0 wt.% of lecithin.

[0048] In another more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt.% of a plant-based milk source selected from the group consisting of almond milk, bean milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 10 to 70 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 2 to 8 wt.% of a sugar alcohol; 5 to 23 wt.% of a plant-based fat composition as disclosed herein; up to 0.05 wt.% of a butter flavoring; and 0.05 to 0.8 wt.% of lecithin.

[0049] In another even further preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt.% of a plant-based milk source selected from the group consisting of oat milk, rice milk, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 3 to 7 wt.% of a sugar alcohol; 8 to 21 wt.% of a plant-based fat composition as disclosed herein; up to 0.02 wt.% of a butter flavoring; and 0.1 to 0.6 wt.% of lecithin.

[0050] In another most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt.% of a plant-based milk source which is oat milk; 40 to 50 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 4 to 6 wt.% of a sugar alcohol; 12 to 19 wt.% of a plant-based fat composition as disclosed herein; 0.005 to 0.015 wt.% of a butter flavoring; and 0.2 to 0.4 wt.% of sunflower lecithin.

[0051] The plant-based fat composition of the caramel composition according to the present application preferably has 1.0 to 35.0 wt.%, more preferably 2.0 to 30.0 wt.%, even more preferably 3.0 to 28.0 wt.% and most preferably 4.0 to 26.0 wt.% lauric acid (C12:0); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0052] The plant-based fat composition of the caramel composition according to the present application preferably has 1.0 to 15.0 wt.%, more preferably 1.5 to 13.0 wt.%, even more preferably 2.0 to 11.0 wt.% and most preferably 2.5 to 10.0 wt.% of myristic acid (C14:0); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0053] The plant-based fat composition of the caramel composition according to the present application preferably has 5.0 to 50.0 wt.%, more preferably 7.0 to 48.0 wt.%, even more preferably 7.0 to 45.0 wt.% and most preferably 7.0 to 42.0 wt.% of palmitic acid (C16:0); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0054] The plant-based fat composition of the caramel composition according to the present application preferably has 3.0 to 25.0 wt.%, more preferably 4.0 to 20.0 wt.%, even more preferably 4.2 to 18.0 wt.% and most preferably 4.5 to 17.0 wt.% of stearic acid (C18:0); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0055] The plant-based fat composition of the caramel composition according to the present application preferably has 18.0 to 48.0 wt.%, more preferably 18.0 to 47.0 wt.%, even more preferably 18.0 to 46.0 wt.% and most preferably 18.0 to 45.0 wt.% of total palmitic acid (C16:0) and stearic acid (C18:0); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0056] The plant-based fat composition of the caramel composition according to the present application preferably has 20.0 to 39.0 wt.%, more preferably 25.0 to 38.5 wt.%, even more preferably 30.0 to 38.5 wt.% and most preferably 33.0 to 38.5 wt.% of oleic acid (C18:1); the percentage of the acid refers to the acid bound as acyl group in the glycerides in the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

[0057] The plant-based fat composition of the caramel composition according to the present application preferably has at most 12.0 wt%, more preferably 1.0 wt% to 10.0 wt%, even more preferably 2.0 wt% to 9.5 wt% and most preferably 3.0 wt% to 9.5 wt% of linoleic acid (C18:2); the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids.

[0058] In a preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 1.0 wt% to 35.0 wt% of lauric acid (C12:0); 1.0 wt% to 15.0 wt% of myristic acid (C14:0); 5.0 wt% to 50.0 wt% of palmitic acid (C16:0); 3.0 wt% to 25.0 wt% of stearic acid (C18:0); 18.0 wt% to 48.0 wt% of total palmitic acid (C16:0) and stearic acid (C18:0); 20.0 wt% to 39.0 wt% of oleic acid (C18:1); and at most 12.0 wt% of linoleic acid (C18:2); the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids.

[0059] In a more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 2.0 wt% to 30.0 wt% of lauric acid (C12:0); 1.5 wt% to 13.0 wt% of myristic acid (C14:0); 7.0 wt% to 48.0 wt% of palmitic acid (C16:0); 4.0 wt% to 20.0 wt% of stearic acid (C18:0); 18.0 wt% to 47.0 wt% of total palmitic acid (C16:0) and stearic acid (C18:0); 25.0 wt% to 38.5 wt% of oleic acid (C18:1); and 1.0 wt% to 10.0 wt% of linoleic acid (C18:2); the percentages of the acids refer to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids.

[0060] In even more preferred aspects, the plant-based fat composition of the caramel composition according to the present application has 3.0 to 28.0 wt% lauric acid (C12:0); 2.0 to 11.0 wt% myristic acid (C14:0); 7.0 to 45.0 wt% palmitic acid (C16:0); 4.2 to 18.0 wt% stearic acid (C18:0); 18.0 to 46.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); 30.0 to 38.5 wt% oleic acid (C18:1); and 2.0 to 9.5 wt% linoleic acid (C18:2); the percentages of the acids referring to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids.

[0061] In most preferred aspects, the plant-based fat composition of the caramel composition according to the present application has 4.0 to 26.0 wt% lauric acid (C12:0); 2.5 to 10.0 wt% myristic acid (C14:0); 7.0 to 42.0 wt% palmitic acid (C16:0); 4.5 to 17.0 wt% stearic acid (C18:0); 18.0 to 45.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); 33.0 to 38.5 wt% oleic acid (C18:1); and 3.0 to 9.5 wt% linoleic acid (C18:2); the percentages of the acids referring to the acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids.

[0062] The plant-based fat composition of the caramel composition according to the present application preferably has a total lauric acid (C12:0) and myristic acid (C14:0) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %) of 32.0% to 50.0%, more preferably 34.0% to 48.0%, even more preferably 36.0% to 45.0% and most preferably 37.0% to 43.0%.

[0063] The plant-based fat composition of the caramel composition according to the present application preferably has a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic and stearic acid %) of 10.0% to 35.0%, more preferably 11.0% to 30.0%, even more preferably 12.0% to 28.0% and most preferably 12.5% to 26.5%.

[0064] The plant-based fat composition of the caramel composition according to the present application preferably has a total oleic acid (C18:1) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total oleic acid (C18:1) (Sn-2 oleic acid %) of 25.0% to 60.0%, more preferably 28.0% to 55.0%, even more preferably 30.0% to 53.0% and most preferably 32.0% to 52.0%.

[0065] In a preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a total lauric acid (C12:0) and myristic acid (C14:0) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric and myristic acid %) of 32.0% to 50.0%; a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic and stearic acid %) of 10.0% to 35.0%; and an oleic acid (C18:1) in the second position of the triglycerides of the plant-based fat composition in a percentage of the total oleic acid (C18:1) (Sn-2 oleic acid %) of 25.0% to 60.0%.

[0066] In an even more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a total lauric acid (C12:0) and myristic acid (C14:0) in the second position of the triglycerides of the plant-based fat composition in percent of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric and myristic acid %) of 36.0% to 45.0%; a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides of the plant-based fat composition in percent of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic and stearic acid %) of 12.0% to 28.0%; and an oleic acid (C18:1) in the second position of the triglycerides of the plant-based fat composition in percent of the total oleic acid (C18:1) (Sn-2 oleic acid %) of 30.0% to 53.0%.

[0067] In an even more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a total lauric acid (C12:0) and myristic acid (C14:0) in the second position of the triglycerides of the plant-based fat composition in percent of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric and myristic acid %) of 36.0% to 45.0%; a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides of the plant-based fat composition in percent of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic and stearic acid %) of 12.0% to 28.0%; and an oleic acid (C18:1) in the second position of the triglycerides of the plant-based fat composition in percent of the total oleic acid (C18:1) (Sn-2 oleic acid %) of 30.0% to 53.0%.

[0068] In the most preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a total lauric acid (C12:0) and myristic acid (C14:0) in the second position of the triglycerides of the plant-based fat composition in percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %) of 37.0% to 43.0%; a total palmitic acid (C16:0) and stearic acid (C18:0) in the second position of the triglycerides of the plant-based fat composition in percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %) of 12.5% to 26.5%; and an oleic acid (C18:1) in the second position of the triglycerides of the plant-based fat composition in percentage of total oleic acid (C18:1) (Sn-2 oleic acid %) of 32.0% to 52.0%.

[0069] The plant-based fat composition of the caramel composition according to the present application preferably has a trans fatty acid residue content of less than 1.0 wt.%, more preferably less than 0.5 wt.%, even more preferably less than 0.3 wt.% and most preferably at most 0.2 wt.%.

[0070] The plant-based fat composition of the caramel composition according to the present application preferably comprises 45.0 wt.% to 75.0 wt.%, more preferably 47.0 wt.% to 70.0 wt.%, even more preferably 50.0 wt.% to 65.0 wt.% and most preferably 53.0 wt.% to 61.0 wt.% of saturated fatty acids (SAFA).

[0071] The plant-based fat composition of the caramel composition according to the present application preferably comprises 28.0 wt.% to 45.0 wt.%, more preferably 30.0 wt.% to 43.0 wt.%, even more preferably 32.0 wt.% to 40.0 wt.% and most preferably 35.5 wt.% to 38.5 wt.% of monounsaturated fatty acids (MUFA).

[0072] The plant-based fat composition of the caramel composition according to the present application preferably comprises 1.0 wt.% to 15.0 wt.%, more preferably 2.0 wt.% to 13.0 wt.%, even more preferably 3.0 wt.% to 11.0 wt.% and most preferably 3.5 wt.% to 9.5 wt.% of polyunsaturated fatty acids (PUFA).

[0073] As will be apparent from the large number of preferred monounsaturated and polyunsaturated fatty acids (MUFA and PUFA), preferably, the plant-based fat composition of the caramel composition according to the present application is preferably unhydrogenated.

[0074] The plant-based fat composition of the caramel composition according to the present application preferably has an iodine value of 25 to 60, more preferably 30 to 55, even more preferably 35 to 50 and most preferably 37 to 49. The term “iodine value” refers to the number of grams of iodine that can be added to 100 g of oil. The iodine value can be calculated according to AOCS Cd 1c-85, based on the total acids bound as acyl groups in the glycerides in the fat composition, based on the total weight of C8 to C24 fatty acids. The iodine value can also alternatively be measured by AOCS method Cd 1-25. A higher iodine value indicates a higher degree of unsaturation in the fat composition. A plant-based fat composition of the caramel composition according to the present application having a higher iodine value is even more preferred in order to achieve a lower content of saturated fatty acids in the caramel composition, to lower the cholesterol level, while still maintaining the desired textural properties and sensory properties such as viscosity, consistency, mouthfeel and flavour.

[0075] The plant-based fat composition of the caramel composition according to the present application preferably has 0.5 wt.% to 40.0 wt.%, more preferably 1.0 wt.% to 39.0 wt.%, even more preferably 2.0 wt.% to 37.0 wt.% and most preferably 3.0 wt.% to 35.0 wt.% of total CN32, CN34, CN36, CN38 and CN40 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0076] The plant-based fat composition of the caramel composition according to the present application preferably has 5.0 wt.% to 30.0 wt.%, more preferably 10.0 wt.% to 29.0 wt.%, even more preferably 15.0 wt.% to 27.0 wt.% and most preferably 16.5 wt.% to 26.0 wt.% of total CN44, CN46 and CN48 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0077] The plant-based fat composition of the caramel composition according to the present application preferably has 1.0 wt.% to 40.0 wt.%, more preferably 1.5 wt.% to 38.0 wt.%, even more preferably 2.0 wt.% to 35.0 wt.% and most preferably 2.5 wt.% to 33.0 wt.% of CN50 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0078] The plant-based fat composition of the caramel composition according to the present application preferably has 5.0 wt.% to 30.0 wt.%, preferably 6.0 wt.% to 29.0 wt.%, more preferably 8.0 wt.% to 28.0 wt.% and even more preferably 9.0 wt.% to 28.0 wt.% of CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0079] In a preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 0.5 wt% to 40.0 wt% CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 5.0 wt% to 30.0 wt% total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 1.0 wt% to 40.0 wt% CN50 triglycerides; and 5.0 wt% to 30.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0080] In a more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 1.0 wt% to 39.0 wt% total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 10.0 wt% to 29.0 wt% total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 1.5 wt% to 38.0 wt% CN50 triglycerides; and 6.0 wt% to 29.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0081] In a more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 2.0 wt% to 37.0 wt% total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 15.0 wt% to 27.0 wt% total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 2.0 wt% to 35.0 wt% CN50 triglycerides; and 8.0 wt% to 28.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0082] In a most preferred aspect, the plant-based fat composition of the caramel composition according to the present application has 3.0 wt% to 35.0 wt% total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; 16.5 wt% to 26.0 wt% total CN44 triglycerides, CN46 triglycerides, and CN48 triglycerides; 2.5 wt% to 33.0 wt% CN50 triglycerides; and 9.0 wt% to 28.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition.

[0083] The plant-based fat composition of the caramel composition according to the present application preferably has a solid fat content of 40.0 to 50.0, more preferably 41.0 to 49.0, even more preferably 42.0 to 48.0 and most preferably 42.5 to 47.0 at 10 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0084] The plant-based fat composition of the caramel composition according to the present application preferably has a solid fat content of 12.0 to 25.0, preferably 13.0 to 22.0, more preferably 14.0 to 20.0 and even more preferably 15.0 to 19.0 at 20 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0085] The plant-based fat composition of the caramel composition according to the present application preferably has a solid fat content of 2.0 to 14.0, preferably 4.5 to 12.0, more preferably 5.0 to 10.0 and even more preferably 5.5 to 9.5 at 25 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0086] The plant-based fat composition of the caramel composition according to the present application preferably has a solid fat content of 0.2 to 8.0, preferably 0.4 to 6.0, more preferably 0.4 to 5.0 and even more preferably 0.4 to 4.5 at 30 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0087] In a preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a solid fat content of 40.0 to 50.0 at 10 °C; a solid fat content of 12.0 to 25.0 at 20 °C; a solid fat content of 2.0 to 14.0 at 25 °C; and a solid fat content of 0.2 to 8.0 at 30 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0088] In a more preferred aspect, the plant-based fat composition of the caramel composition according to the present application has a solid fat content of 41.0 to 49.0 at 10 °C; a solid fat content of 13.0 to 22.0 at 20 °C; a solid fat content of 4.5 to 12.0 at 25 °C; and a solid fat content of 0.4 to 6.0 at 30 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0089] In even more preferred aspects, the plant-based fat composition of the caramel composition according to the present application has a solid fat content of 42.0 to 48.0 at 10 °C; a solid fat content of 14.0 to 20.0 at 20 °C; a solid fat content of 5.0 to 10.0 at 25 °C; and a solid fat content of 0.4 to 5.0 at 30 °C; the solid fat content is measured according to ISO 8292-1 :2008 on unstable fats.

[0090] In most preferred aspects, the plant-based fat composition of the caramel composition according to the present application has a solid fat content of 42.5 to 47.0 at 10 °C; a solid fat content of 15.0 to 19.0 at 20 °C; a solid fat content of 5.5 to 9.5 at 25 °C; and a solid fat content of 0.4 to 4.5 at 30 °C; the solid fat content is measured according to ISO 8292-1 :2008 on unstable fats.

[0091] The plant-based fat composition of the caramel composition according to the present application preferably has 1.0 wt.% to 8.0 wt.%, more preferably 2.0 wt.% to 7.5 wt.% and even more preferably 2.5 wt.% to 7.0 wt.% diglycerides.

[0092] The plant-based fat composition of the caramel composition according to the present application preferably has at most 3.5 wt.%, more preferably 0.1 wt.% to 3.0 wt.% and even more preferably 0.5 wt.% to 2.5 wt.% 1,2-diglycerides.

[0093] The plant-based fat composition of the caramel composition according to the present application preferably has at most 6.0 wt.%, more preferably 1.0 wt.% to 5.0 wt.% and even more preferably 1.9 wt.% to 4.5 wt.% 1,3-diglycerides.

[0094] The term "diglyceride" refers to a glycerol ester consisting of two fatty acid chains covalently bound to a glycerol molecule, not necessarily limited to a specific position (1,3- or 2-position) on the glycerol backbone. The term "1,2-diglyceride" refers to a glycerol ester consisting of two fatty acid chains covalently bound to a glycerol molecule, not limited to a 1,2 specific position on the glycerol backbone. The term "1,3-diglyceride" refers to a glycerol ester consisting of two fatty acid chains covalently bound to a glycerol molecule, not limited to a 1,3 specific position on the glycerol backbone.

[0095] In a preferred aspect, the caramel composition according to the invention comprises 5% to 50% by weight of a dairy milk source selected from the group consisting of whole milk, skim milk, buttermilk, condensed milk, milk beverages, reconstituted milk, evaporated milk, light cream, high-fat light cream, low-fat light cream, high-fat heavy cream, derivatives thereof, and mixtures thereof; 5% to 80% by weight of carbohydrates selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 1% to 10% by weight of sugar alcohols; up to 0.20% by weight of butter flavoring; up to 1.0% by weight of lecithin; and 3% to 25% by weight of a plant-based fat composition having a fat content of 1.0% to 35.0% by weight. The composition contains: 1.0% by weight of lauric acid (C12:0); 1.0% by weight to 15.0% by weight of myristic acid (C14:0); 5.0% by weight to 50.0% by weight of palmitic acid (C16:0); 3.0% by weight to 25.0% by weight of stearic acid (C18:0); 18.0% by weight to 48.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); 20.0% by weight to 39.0% by weight of oleic acid (C18:1); and up to 12.0% by weight of linoleic acid (C18:2); the percentage of acids refers to acids bound as acyl groups in the glycerides of the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids; the glycerides of the plant-based fat composition... The triglycerides contain total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglyceride, accounting for 32.0% to 50.0% of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %); the triglycerides from the plant-based fat composition contain total palmitic acid (C16:0) and stearic acid (C18:0) at the second position of the triglyceride, accounting for 10.0% to 35.0% of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %); and the triglycerides from the plant-based fat composition contain oleic acid (C18:1) at the second position of the triglyceride. Its percentage of total oleic acid (C18:1) (Sn-2 oleic acid%) is 25.0% to 60.0%; 0.5% to 40.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides and CN40 triglycerides; 5.0% to 30.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; 1.0% to 40.0% by weight of CN50 triglycerides; and 5.0% to 30.0% by weight of CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; solid fat content of 40.0% to 50.0% at 10°C; and 12.0% to 25% at 20°C.a solid fat content of 0; a solid fat content of 2.0 to 14.0 at 25 °C; and a solid fat content of 0.2 to 8.0 at 30 °C; the solid fat content being measured on the unstable fat according to ISO 8292-1 :2008.

[0096] In a more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 10 to 70 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 2 to 8 wt.% of a sugar alcohol; up to 0.05 wt.% of a butter flavoring; 0.05 to 0.8 wt.% of lecithin; and 5 to 23 wt.% of a plant-based fat composition having 2.0 to 30.0 wt.% lauric acid (C12:0); 1.5 to 13.0 wt.% myristic acid (C14:0); 7.0 to 48.0 wt.% palmitic acid (C16:0); 4.0 to 20.0 wt.% stearic acid (C18:0); 18.0 to 47.0 wt.% total palmitic acid (C16:0) and stearic acid (C18:0); 25.0 to 38.5 wt.% oleic acid (C18:1); and 1.0 to 10.0 wt.% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %), is 34.0 to 48.0%; the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %), is 11.0 to 30.0%; and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total oleic acid (C18:1) (Sn-2 oleic acid %), is 28.0 to 55.0%; 1.0 to 39.0 wt.% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 10.0 to 29.0 wt.% total CN44, CN46, and CN48 triglycerides; 1.5 to 38.0 wt.% CN50 triglycerides; and 6.0 to 29.0 wt.% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; a solid fat content of 41.0 to 49.0 at 10 °C; a solid fat content of 13.0 to 22.0 at 20 °C; a solid fat content of 4.5 to 12.0 at 25 °C; a solid fat content of 2.0 to 8.0 at 30 °C; a solid fat content of 0.5 to 4.0 at 35 °C; a solid fat content of 0.0 to 2.0 at 40 °C; a solid fat content of 0.0 to 1.0 at 45 °C; and a solid fat content of 0.0 to 0.5 at 50 °C.a solid fat content of 0 at 0°C; and a solid fat content of 0.4 to 6.0 at 30°C; the solid fat content being measured on the unstable fat according to ISO 8292-1 :2008.

[0097] In even more preferred aspects, the caramel composition according to the present application comprises 20 to 40 wt.% of a dairy milk source selected from the group consisting of condensed milk, evaporated milk, cream, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 3 to 7 wt.% of a sugar alcohol; up to 0.02 wt.% of a butter flavoring; 0.1 to 0.6 wt.% of lecithin; and 8 to 21 wt.% of a plant-based fat composition having 3.0 to 28.0 wt.% lauric acid (C12:0); 2.0 to 11.0 wt.% myristic acid (C14:0); 7.0 to 45.0 wt.% palmitic acid (C16:0); 4.2 to 18.0 wt.% stearic acid (C18:0); 18.0 to 46.0 wt.% total palmitic acid (C16:0) and stearic acid (C18:0); 30.0 to 38.5 wt.% oleic acid (C18:1); and 2.0 to 9.5 wt.% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %), is 36.0 to 45.0%; the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %), is 12.0 to 28.0%; and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total oleic acid (C18:1) (Sn-2 oleic acid %), is 30.0 to 53.0%; 2.0 to 37.0 wt.% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 15.0 to 27.0 wt.% total CN44, CN46, and CN48 triglycerides; 2.0 to 35.0 wt.% CN50 triglycerides; and 8.0 to 28.0 wt.% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; a solid fat content of 42.0 to 48.0 at 10 °C; a solid fat content of 14.0 to 20.0 at 20 °C; a solid fat content of 5.0 to 10.0 at 25 °C; and a solid fat content of 0.4 to 5.0 at 30 °C.a solid fat content of 0 °C; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0098] In the most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt% of a dairy milk source which is a condensed milk; 40 to 50 wt% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 4 to 6 wt% of a sugar alcohol; 0.005 to 0.015 wt% of a butter flavoring; 0.2 to 0.4 wt% of sunflower lecithin; and 12 to 19 wt% of a plant-based fat composition having 4.0 to 26.0 wt% lauric acid (C12:0); 2.5 to 10.0 wt% myristic acid (C14:0); 7.0 to 42.0 wt% palmitic acid (C16:0); 4.5 to 17.0 wt% stearic acid (C18:0); 18.0 to 45.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); 33.0 to 38.5 wt% oleic acid (C18:1); and 3.0 to 9.5 wt% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 37.0% to 43.0% of the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 Total Lauric and Myristic %); the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 12.5% to 26.5% of the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 Total Palmitic and Stearic %); and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 32.0% to 52.0% of the percentage of total oleic acid (C18:1) (Sn-2 Oleic %); 3.0 to 35.0 wt% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 16.5 to 26.0 wt% total CN44, CN46, and CN48 triglycerides; 2.5 to 33.0 wt% CN50 triglycerides; and 9.0 to 28.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; a solid fat content of 42.5 to 47.0 at 10 °C; a solid fat content of 15.0 to 19.0 at 20 °C; a solid fat content of 5.5 to 9.5 at 25 °C; and a solid fat content of 0.4 to 4.0 at 30 °C.5. A solid fat content of 5; the solid fat content is measured according to ISO 8292-1 :2008 on the unstable fat.

[0099] In another preferred aspect, the caramel composition according to the present application comprises 5 to 50 wt% of a plant-based milk source selected from the group consisting of almond milk, bean milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, black wheat milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 5 to 80 wt% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, a syrup thereof, a derivative thereof, and mixtures thereof; 1 to 10 wt% of a sugar alcohol; up to 0.20 wt% of a butter flavoring agent; up to 1.0 wt% of lecithin; and 3 to 25 wt% of a plant-based fat composition having 1.0 to 35.0 wt% lauric acid (C12:0); 1.0 to 15.0 wt% myristic acid (C14:0); 5.0 to 50.0 wt% palmitic acid (C16:0); 3.0 to 25.0 wt% stearic acid (C18:0); 18.0 to 48.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); 20.0 to 39.0 wt% oleic acid (C18:1); and up to 12.0 wt% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of the total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %), is 32.0 to 50.0%; the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of the total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %), is 10.0 to 35.0%; and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of the total oleic acid (C18:1) (Sn-2 oleic acid %), is 25.0 to 60.0%; 0.5 to 40.0 wt% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 5.0 to 30.0 wt% total CN44, CN46, and CN48 triglycerides; 1.0 to 40.0 wt% CN50 triglycerides; and 5.0 to 30.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; 40.0 to 50.0 at 10°C.a solid fat content of 0 at 0°C; a solid fat content of 12.0 to 25.0 at 20°C; a solid fat content of 2.0 to 14.0 at 25°C; and a solid fat content of 0.2 to 8.0 at 30°C; the solid fat content being measured according to ISO 8292-1 :2008 on unstable fats.

[0100] In another more preferred aspect, the caramel composition according to the present application comprises 15 to 45 wt% of a plant-based milk source selected from the group consisting of almond milk, bean milk, coconut milk, rice milk, oat milk, hemp milk, pea milk, peanut milk, cashew milk, triticale milk, wheat milk, barley milk, spelt milk, millet milk, derivatives thereof, and mixtures thereof; 10 to 70 wt% of a carbohydrate selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof; 2 to 8 wt% of a sugar alcohol; up to 0.05 wt% of a butter flavoring; 0.05 to 0.8 wt% of lecithin; and 5 to 23 wt% of a plant-based fat composition having 2.0 to 30.0 wt% lauric acid (C12:0); 1.5 to 13.0 wt% myristic acid (C14:0); 7.0 to 48.0 wt% palmitic acid (C16:0); 4.0 to 20.0 wt% stearic acid (C18:0); 18.0 to 47.0 wt% total palmitic acid (C16:0) and stearic acid (C18:0); 25.0 to 38.5 wt% oleic acid (C18:1); and 1.0 to 10.0 wt% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %), is 34.0% to 48.0%; the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %), is 11.0% to 30.0%; and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total oleic acid (C18:1) (Sn-2 oleic acid %), is 28.0% to 55.0%; 1.0 to 39.0 wt% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 10.0 to 29.0 wt% total CN44, CN46, and CN48 triglycerides; 1.5 to 38.0 wt% CN50 triglycerides; and 6.0 to 29.0 wt% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; 41.a solid fat content of 0 to 49.0; a solid fat content of 13.0 to 22.0 at 20 °C; a solid fat content of 4.5 to 12.0 at 25 °C; and a solid fat content of 0.4 to 6.0 at 30 °C; the solid fat content being measured according to ISO 8292-1 :2008 on unstable fats.

[0101] In another even further preferred aspect, the caramel composition according to the present application comprises 20 to 40 wt.% of a plant-based milk source selected from the group consisting of oat milk, rice milk, derivatives thereof, and mixtures thereof; 25 to 60 wt.% of a carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 3 to 7 wt.% of a sugar alcohol; up to 0.02 wt.% of a butter flavoring; 0.1 to 0.6 wt.% of lecithin; and 8 to 21 wt.% of a plant-based fat composition having 3.0 to 28.0 wt.% lauric acid (C12:0); 2.0 to 11.0 wt.% myristic acid (C14:0); 7.0 to 45.0 wt.% palmitic acid (C16:0); 4.2 to 18.0 wt.% stearic acid (C18:0); 18.0 to 46.0 wt.% total palmitic acid (C16:0) and stearic acid (C18:0); 30.0 to 38.5 wt.% oleic acid (C18:1); and 2.0 to 9.5 wt.% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; the total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %), is 36.0 to 45.0%; the total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %), is 12.0 to 28.0%; and the oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride, which is the percentage of total oleic acid (C18:1) (Sn-2 oleic acid %), is 30.0 to 53.0%; 2.0 to 37.0 wt.% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 15.0 to 27.0 wt.% total CN44, CN46, and CN48 triglycerides; 2.0 to 35.0 wt.% CN50 triglycerides; and 8.0 to 28.0 wt.% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; a solid fat content of 42.0 to 48.0 at 10 °C; a solid fat content of 14.0 to 20.0 at 20 °C; a solid fat content of 5.0 to 10.0 at 25 °C; a solid fat content of 0.0 to 5.0 at 35 °C; and a solid fat content of 0.0 to 1.0 at 40 °C.a solid fat content of 0 at 0°C; and a solid fat content of 0.4 to 5.0 at 30°C; the solid fat content being measured on the unstable fat according to ISO 8292-1 :2008.

[0102] In another most preferred aspect, the caramel composition according to the present application comprises 25 to 40 wt.% plant-based milk source which is oat milk; 40 to 50 wt.% carbohydrate selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof; 4 to 6 wt.% sugar alcohol; 0.005 to 0.015 wt.% butter flavoring; 0.2 to 0.4 wt.% sunflower lecithin; and 12 to 19 wt.% plant-based fat composition having 4.0 to 26.0 wt.% lauric acid (C12:0); 2.5 to 10.0 wt.% myristic acid (C14:0); 7.0 to 42.0 wt.% palmitic acid (C16:0); 4.5 to 17.0 wt.% stearic acid (C18:0); 18.0 to 45.0 wt.% total palmitic acid (C16:0) and stearic acid (C18:0); 33.0 to 38.5 wt.% oleic acid (C18:1); and 3.0 to 9.5 wt.% linoleic acid (C18:2); the percentages of the acids refer to acids bound as acyl groups in the glycerides in the plant-based fat composition and are based on the total weight of C8 to C24 fatty acids; total lauric acid (C12:0) and myristic acid (C14:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 37.0 to 43.0% of the percentage of total lauric acid (C12:0) and myristic acid (C14:0) (Sn-2 total lauric acid and myristic acid %); total palmitic acid (C16:0) and stearic acid (C18:0) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 12.5 to 26.5% of the percentage of total palmitic acid (C16:0) and stearic acid (C18:0) (Sn-2 total palmitic acid and stearic acid %); and oleic acid (C18:1) in the triglycerides of the plant-based fat composition in the second position of the triglyceride which is 32.0 to 52.0% of the percentage of total oleic acid (C18:1) (Sn-2 oleic acid %); 3.0 to 35.0 wt.% total CN32, CN34, CN36, CN38, and CN40 triglycerides; 16.5 to 26.0 wt.% total CN44, CN46, and CN48 triglycerides; 2.5 to 33.0 wt.% CN50 triglycerides; and 9.0 to 28.0 wt.% CN54 triglycerides; based on the total triglycerides present in the plant-based fat composition; a solid fat content of 42.5 to 47.0 at 10 °C; a solid fat content of 15.0 to 19.0 at 20 °C; a solid fat content of 5.5 to 9.5 at 25 °C; and a solid fat content of 0.4 to 4.0 at 30 °C.5. A solid fat content of 5; the solid fat content is measured on the unstable fat according to ISO 8292-1 :2008.

[0103] The plant-based fat composition of the caramel composition according to the present application preferably comprises 20 to 70 wt%, more preferably 25 to 65 wt% and even more preferably 30 to 60 wt% of an interesterified fat blend comprising at least one lauric acid fat. Preferably, the lauric acid fat in the interesterified fat blend as disclosed herein is selected from the group consisting of coconut oil, palm kernel oil, fractions thereof and mixtures thereof. Preferably, the lauric acid fat in the interesterified fat blend as disclosed herein is present in an amount of 30 to 80 wt%, more preferably 35 to 75 wt%, based on the weight of the interesterified fat blend.

[0104] The term "lauric acid fat" refers to a fat which predominantly contains lauric acid (C12:0), such as at least 30 wt% lauric acid (C12:0), which is typically derived from a source such as coconut oil or palm kernel oil.

[0105] The term "interesterified fat" refers to a fat in which the fatty acid moieties present in the triglyceride oil are randomly and non-specifically redistributed over their glycerol moieties.

[0106] In a preferred aspect, the plant-based fat composition of the caramel composition according to the present application comprises 20 to 70 wt% of an interesterified fat blend, wherein the interesterified fat blend comprises 30 to 80 wt% of a lauric acid fat, and 20 to 70 wt% of a fat selected from the group consisting of cocoa butter, shea butter, palm oil, illipe butter, mango butter, sal butter, kokum butter, fractions thereof and mixtures thereof.

[0107] In a more preferred aspect, the plant-based fat composition of the caramel composition according to the present application comprises 25 to 65 wt% of an interesterified fat blend, wherein the interesterified fat blend comprises 35 to 75 wt% of a lauric acid fat, and 25 to 65 wt% of a fat selected from the group consisting of cocoa butter, shea butter, palm oil, illipe butter, mango butter, sal butter, kokum butter, fractions thereof and mixtures thereof.

[0108] In even more preferred aspects, the plant-based fat composition of the caramel composition according to the present application comprises 30 to 60 wt% of a interesterified fat blend, wherein the interesterified fat blend comprises 35 to 75 wt% of lauric fats selected from the group consisting of coconut oil, palm kernel oil, fractions thereof and mixtures thereof, and 25 to 65 wt% of fats selected from the group consisting of cocoa butter, shea fat, palm oil, fractions thereof and mixtures thereof.

[0109] The plant-based fat composition of the caramel composition according to the present application preferably further comprises 35 to 75 wt%, more preferably 40 to 70 wt% of a liquid oil, preferably wherein the liquid oil is selected from the group consisting of sunflower oil, high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grape seed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm olein, fractions thereof and mixtures thereof, more preferably wherein the liquid oil is selected from the group consisting of sunflower oil, high oleic sunflower oil, palm olein, rapeseed oil, fractions thereof and mixtures thereof. The term "liquid oil" refers to any oil that is liquid or fluid at room temperature, such as 20 to 25 °C.

[0110] In preferred aspects, the plant-based fat composition of the caramel composition according to the present application comprises 35 to 75 wt% of a liquid oil and 20 to 70 wt% of a interesterified fat blend, wherein the interesterified fat blend comprises 30 to 80 wt% of lauric fats, and 20 to 70 wt% of fats selected from the group consisting of cocoa butter, shea fat, palm oil, illipe butter, mango butter, shikakai butter, kokum butter, fractions thereof and mixtures thereof.

[0111] In more preferred aspects, the plant-based fat composition of the caramel composition according to the present application comprises 40 to 70 wt% of a liquid oil selected from the group consisting of sunflower oil, high oleic sunflower oil, high stearic high oleic sunflower oil, high oleic rapeseed oil, high oleic canola oil, high oleic soybean oil, rapeseed oil, rice oil, soybean oil, chia seed oil, flaxseed oil, corn oil, safflower seed oil, olive oil, canola oil, grape seed oil, pumpkin seed oil, sesame oil, walnut oil, hazelnut oil, coconut oil, palm olein, fractions thereof and mixtures thereof; and 25 to 65 wt% of a interesterified fat blend, wherein the interesterified fat blend comprises 35 to 75 wt% of lauric fats and 25 to 65 wt% of fats selected from the group consisting of cocoa butter, shea fat, palm oil, illipe butter, mango butter, shikakai butter, kokum butter, fractions thereof and mixtures thereof.

[0112] In an even more preferred aspect, the plant-based fat composition of the caramel composition according to the present application comprises 40 to 70 wt% of a liquid oil selected from the group consisting of sunflower oil, high oleic sunflower oil, palm olein, rapeseed oil, fractions thereof, and mixtures thereof; and 30 to 60 wt% of a interesterified fat blend, wherein the interesterified fat blend comprises 35 to 75 wt% of lauric fat selected from the group consisting of coconut oil, palm kernel oil, fractions thereof, and mixtures thereof and 25 to 65 wt% of fat selected from the group consisting of cocoa butter, shea butter, palm oil, fractions thereof, and mixtures thereof.

[0113] The present application also relates to a method for preparing a caramel product, the method comprising the steps of emulsifying the caramel composition according to the present application by mixing; and heat treating the emulsified caramel composition for caramelization at a temperature of at least 100°C.

[0114] The term "caramelization" refers to the browning process of carbohydrates widely used in high-temperature cooking to produce a sweet flavor and a brown color.

[0115] In a preferred aspect, the method for preparing a caramel product comprises the steps of emulsifying the caramel composition according to the present application by mixing; and heat treating the emulsified caramel composition for caramelization at a temperature of 105 to 220°C.

[0116] In a more preferred aspect, the method for preparing a caramel product comprises the steps of emulsifying the caramel composition according to the present application by mixing; and heat treating the emulsified caramel composition for caramelization at a temperature of 108 to 200°C.

[0117] In an even more preferred aspect, the method for preparing a caramel product comprises the steps of emulsifying the caramel composition according to the present application by mixing; and heat treating the emulsified caramel composition for caramelization at a temperature of 110 to 180°C.

[0118] In a most preferred aspect, the method for preparing a caramel product comprises the steps of emulsifying the caramel composition according to the present application by mixing; and heat treating the emulsified caramel composition for caramelization at a temperature of 110 to 170°C.

[0119] The present application also relates to a caramel product, which is obtained or obtainable by the method according to the present application.

[0120] The present application also relates to the use of the caramel product according to the present application in a food product, preferably in a confectionery product and more preferably in a pudding, a candy bar, a snack bar, a confectionery filling, an ice cream, a frozen yogurt, a candy, a center-fill, a dessert, a toffee, a nougat, a sauce, a coating or a fudge.

[0121] The listing or discussion of an apparently prior-published document in this specification should not necessarily be taken as an acknowledgement that the document is part of the state of the art or is common general knowledge.

[0122] Preferences and options for a given aspect, embodiment, feature or parameter of the application should, unless the context indicates otherwise, be taken as having been disclosed in combination with any and all preferences and options for all other aspects, embodiments, features and parameters of the application.

[0123] As will be understood by those skilled in the art, for any and all purposes, particularly with respect to providing a written description of the present application, all ranges disclosed herein are to be understood as encompassing any and all subranges subsumed therein. Any stated range cases can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As will be understood by those skilled in the art, all language such as "up to," "at least," "greater than," "less than," and the like, includes the number recited and refers to ranges that can be broken down into the subranges as discussed above. Finally, as will also be understood by those skilled in the art, ranges can be underived as well as derived, and each endpoint of a range is discemable as having been measured and taken from the same perspective as the lower limit of the range. Thus, a range of 1 to 10 is discemable as having been measured from the perspective of the lower limit, 1, and a range of 10 to 1 is discemable as having been measured from the perspective of the upper limit, 10.

[0124] The following non-limiting examples illustrate the application and do not limit the scope thereof in any way. In the examples and throughout the specification, all percentages, parts and ratios are by weight unless otherwise specified.

[0125] Example

[0126] Throughout these examples:

[0127] US-Nx refers to the solid fat content determined by NMR on measured unstable fat at x°C (ISO 8292-1 :2008);

[0128] Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015); the percentage of said acid refers to the acid bound as acyl group in the glycerides and is based on the total weight of C8 to C24 fatty acids;

[0129] SAFA refers to saturated fatty acids;

[0130] MUFA refers to monounsaturated fatty acids;

[0131] PUFA refers to polyunsaturated fatty acids;

[0132] IV FAME refers to the iodine value calculated according to AOCS Cd 1c-85;

[0133] TRANS refers to trans fatty acids: unsaturated fatty acids with double bonds in the trans configuration;

[0134] Diglyceride refers to the percentage of diglycerides or diacylglycerols (DAGs) in the composition as measured by normal phase HPLC, and there are two forms of diglycerides, 1,2-diglycerides (1,2-diacylglycerols) and 1,3-diglycerides (1,3-diacylglycerols);

[0135] CNxx refers to triglycerides with xx carbon atoms (not including the carbon atoms in glycerol, which is standard practice), which are determined by GC and pre-processed to finally remove diglycerides (AOCS Ce 5-86).

[0136] Total lauric and myristic acid Sn-2% refers to the percentage of total lauric acid (C12:0) and myristic acid (C14:0) present in the 2 position of triglycerides compared to the percentage of total lauric acid (C12:0) and myristic acid (C14:0) in the fat sample. The distribution of fatty acids in triglycerides is determined based on the joint official method of JOCS / AOCS Ch 3a-19. The percentage of total lauric acid (C12:0) and myristic acid (C14:0) residues at the 2 position is determined by: (a) the total lauric acid (C12:0) and myristic acid (C14:0) content of the fat sample by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015) is based on the total weight of C8 to C24 fatty acids; and (b) the total lauric acid (C12:0) and myristic acid (C14:0) content in the 2 position of 2-monoacylglycerols by GC-FAME (ISO 12966-2:2014 and ISO 12966-4:2015) is based on the total weight of C8 to C24 fatty acids after the transesterification reaction of triacylglycerols with ethanol by immobilized lipase and separation with preparative normal phase HPLC. Therefore, the Sn-2% of total lauric and myristic acid is ((b) x 100) / ((a) x 3) %;

[0137] The SN-2% of total palmitic and stearic acids refers to the percentage of total palmitic (C16:0) and stearic (C18:0) acids present at the 2-position of triglycerides compared to the percentage of total palmitic (C16:0) and stearic (C18:0) acids in the fat sample. The distribution of fatty acids in triglycerides is determined based on JOCS / AOCS Joint Official Methods Ch 3a-19. The percentage of total palmitic (C16:0) and stearic (C18:0) residues at the 2-position is determined by the following findings: (a) the content of total palmitic (C16:0) and stearic (C18:0) acids in the fat sample by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) is based on the total weight of C8 to C24 fatty acids; and (b) the content of total palmitic (C16:0) and stearic (C18:0) acids at the 2-position in 2-monoacylglycerols by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) is based on the total weight of C8 to C24 fatty acids after the transesterification of triacylglycerols with ethanol by immobilized lipase and separation with preparative normal phase HPLC. Therefore, the Sn-2% of total palmitic and stearic acids is ((b) x 100) / ((a) x 3) %; and

[0138] The SN-2% of oleic acid refers to the percentage of oleic (C18:1) acid present at the 2-position of triglycerides compared to the percentage of oleic (C18:1) acid in the fat sample. The distribution of fatty acids in triglycerides is determined based on JOCS / AOCS Joint Official Methods Ch 3a-19. The percentage of oleic (C18:1) residues at the 2-position is determined by the following findings: (a) the content of oleic (C18:1) acid in the fat sample by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) is based on the total weight of C8 to C24 fatty acids; and (b) the content of oleic (C18:1) acid at the 2-position in 2-monoacylglycerols by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) is based on the total weight of C8 to C24 fatty acids after the transesterification of triacylglycerols with ethanol by immobilized lipase and separation with preparative normal phase HPLC. Therefore, the Sn-2% of oleic acid is ((b) x 100) / ((a) x 3) %.

[0139] Example 1 - Preparation of fat compositions 1 to 3 and comparative fat compositions 1 and 2

[0140] A fat blend of 25 wt% refined cocoa butter and 75 wt% coconut oil was chemically interesterified using sodium methoxide as catalyst, followed by refining (including bleaching and deodorization) to form interesterified fat blend A as hard stock. Fat composition 1 was a blend of 57.6 wt% interesterified fat blend A, 12.6 wt% coconut oil and 29.8 wt% high oleic sunflower oil.

[0141] A fat blend of 35 wt% refined palm kernel oil and 65 wt% palm stearin with an iodine value of about 35 was enzymatically interesterified using Lipozyme® TL IM as catalyst, followed by refining (including bleaching and deodorization) to form interesterified fat blend B as hard stock. Fat composition 2 was a blend of 30 wt% interesterified fat blend B and 70 wt% palm olein with an iodine value of about 56.

[0142] A fat blend of 40 wt% refined coconut oil and 60 wt% refined shea oil was chemically interesterified using sodium methoxide as catalyst, followed by refining (including bleaching and deodorization) to form interesterified fat blend C as hard stock. Fat composition 3 was a blend of 60 wt% interesterified fat blend C, 20 wt% coconut oil and 20 wt% sunflower oil.

[0143] Comparative fat composition 1 was a blend of 51.2 wt% interesterified fat blend A, 11.2 wt% coconut oil and 37.6 wt% high oleic sunflower oil.

[0144] Comparative fat composition 2 was a blend of 48 wt% palm soft mid fraction with an iodine value of about 47 and 52 wt% palm olein fraction with an iodine value of about 52.

[0145] The analytical results of fat composition 1, fat composition 2, fat composition 3, comparative fat composition 1 and comparative fat composition 2 are shown in Table 1.

[0146]

[0147] The method based on thin layer chromatography (TLC) and partial hydrolysis of triglycerides with Grignard reagent was used to further quantify the esterified fatty acids at the SN-2 position of the triglycerides in fat compositions 1 to 3 and comparative fat compositions 1 to 2 by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015) based on the total weight of C8 to C24 fatty acids. The analytical results are shown in Table 2.

[0148]

[0149] Anhydrous milk fat obtained from Friesland Campina (Amersfoort, The Netherlands) was used to prepare the following reference caramel compositions. The solid fat content profile of the anhydrous milk fat is disclosed in Table 3 below.

[0150]

[0151] Example 2 - Production and formulation of caramel compositions

[0152] Caramel compositions (reference caramel composition, caramel composition 1, comparative caramel composition 1 and comparative caramel composition 2 as shown in Table 4) were prepared.

[0153]

[0154] The recipes of the caramel compositions are presented in Table 5.

[0155]

[0156] Full fat sweetened condensed milk (fat content: 9 wt%) was obtained from Friesche Vlag (Amersfoort, The Netherlands). Glucose syrup was obtained from Dawn Food (Breda, The Netherlands). Sorbitol syrup was obtained from Cargill (Bergen opzoom, The Netherlands). Invert sugar syrup was obtained from FunCakes (Amsterdam, The Netherlands). Milk fat butter flavour was obtained from Mane (Germany). Sunflower lecithin (Bunge Maxx S-1000) was obtained from Bunge Loders Croklaan (Wormerveer, The Netherlands).

[0157] First, the prepared fat composition was completely melted and mixed with the flavourings and sunflower lecithin. The remaining ingredients were stored in a constant temperature cabinet at 50 °C to make the syrups more flowable before processing. The ingredients of 1500 g of each caramel composition were weighed according to Table 5 and mixed in a stainless steel saucepan. The caramel premix was then heated in a gas stove with continuous manual stirring until 111 °C, the flame level was kept constant throughout the cooking process. The cooking time and the foam that appeared while cooking were recorded.

[0158] When the caramel reached 111 °C, the caramel pan was placed in a cold water bath at 17 °C and cooled to 90 °C while stirring. The caramel product was then removed from the cold water bath and allowed to cool further while stirring by hand. When the temperature reached 75 °C, the caramel mass was immediately poured into several different molds and containers. The samples for cold flow testing were poured into cylindrical plastic molds. The samples for sensory testing and oil surface observation were poured into 20 ml sample cups with lids. Finally, 2.5 mm thin layers of caramel were made between fat-free paper. After 20 minutes of storage at room temperature, the caramel was observed and the presence of strings and visual consistency was recorded.

[0159] The cooking time for each product is summarized in Table 6 below.

[0160]

[0161] Example 3 - Evaluation of caramel products

[0162] The moisture content (% w / w) of all caramel products was determined by Karl-Fischer titration. The water activity was determined using a Novasina AW SPRINT instrument (Lachen, Switzerland) set to 25 °C. Table 7 below presents the water activity (a w ) and moisture content of the caramel products.

[0163]

[0164] Based on similar cooking times and temperatures, and similar moisture content and water activity obtained in all caramel products, it can be assumed that the degree of caramelization in the different samples is the same, as the contribution of caramelization to the flavor and color of the different samples is the same.

[0165] Cold flow is described as the flow of amorphous materials at low temperatures due to gravity. Cold flow measurements were evaluated in triplicate. Freshly prepared hot caramel products were molded into cylindrical plastic molds (diameter = 25 mm; height 22.5 mm) and kept overnight at 20 °C to allow the products to equilibrate and the fat to crystallize. The products were then unmolded and the initial diameter of each product was measured using a caliper (Mitutoyo, Japan). The caramel products were stored in airtight containers on a saturated salt solution of Mg(N03)2 (aw = 0.55) at 20 °C for 24 hours. The final diameter at the bottom of the products was measured and the cold flow was calculated from the percentage change in the bottom area. Results were subjected to analysis of variance (ANOVA) at a confidence level of 95%.

[0166] Table 8 shows the cold flow of all caramel products. The cold flow of Caramel Product 1 was not significantly different (p < 0.05) from the reference caramel product. In contrast, the cold flow of Comparative Caramel Product 1 and Comparative Caramel Product 2 were significantly different (p > 0.05) compared to the reference caramel product. It can be concluded that Caramel Product 1 has a desirable texture and consistency very similar to the reference caramel product.

[0167]

[0168] Observations of the caramel products included oil separation. The caramel products in the cups were stored at 20 °C and a cycling temperature of 15 / 25 °C for 1 week every 12 hours. After one week in the incubator, observations were made of the presence of oil on the surface of the caramel and no oil separation was observed in any of the caramel products.

[0169] Sensory evaluation was performed with 17 panelists in a room at approximately 20 °C. The samples (in 28 ml caramel cups) were presented with a series of coded test samples and one sample was a blind reference presented as another product sample. Panelists were asked to evaluate pairs with a reference sample and then a coded test sample / blind reference. The order of sample presentation was balanced across panels and sessions. Panelists were asked to test the control sample first, then clean their mouth with warm water and then test the coded test sample. They were asked to indicate the magnitude of difference between the two samples using a 5-point category scale for the following attributes: hardness, chewiness, stickiness, flavor intensity, and flavor release time. These attributes are described in Table 9 below.

[0170]

[0171]

[0172] The average panel data is shown in Table 10 below. The average of the reference caramel product (blind control) is a measure of the placebo effect as it is the result when no change is applied and the sample is actually a repeat control.

[0173]

[0174] It can be observed that Comparative Caramel Product 2 has an undesirably high hardness and chewiness compared to the reference caramel product. In addition, Comparative Caramel Product 2 also has a slower flavor release and a negative flavor impact compared to the reference caramel product. Furthermore, Comparative Caramel Product 1 has an undesirably high waxy feel and a relatively slow flavor release. Caramel Product 1 using a plant-based fat composition has very similar sensory properties to the reference caramel product using dairy fat.

Claims

1. A caramel composition comprising: - Dairy milk and / or plant-based milk; - Carbohydrates; and - A plant-based fat composition, wherein the plant-based fat composition has: Up to 40.0% by weight of oleic acid (C18:1); and 17.5% to 49.5% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); The percentage of acid refers to the acid that is bound as an acyl group in the glycerides of the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids. The total lauric acid (C12:0) and myristic acid (C14:0) at the second position in the plant-based fat triglycerides, comprising a percentage (Sn-2 total lauric acid and myristic acid %) of 30.0% to 55.0% of the total lauric acid (C12:0) and myristic acid (C14:0) of the triglycerides. Up to 30.0% by weight of CN54 triglycerides; Based on the total triglycerides present in the plant-based fat composition.

2. The caramel composition according to claim 1, comprising: - 5% to 50% by weight, preferably 15% to 45% by weight, more preferably 20% to 40% by weight, and even more preferably 25% to 40% by weight of the said dairy milk source and / or the said plant-based milk source; and / or - 5% to 80% by weight, preferably 10% to 70% by weight, more preferably 25% to 60% by weight, and even more preferably 40% to 50% by weight of the carbohydrates; and / or - 3% to 25% by weight, preferably 5% to 23% by weight, more preferably 8% to 21% by weight, and even more preferably 12% to 19% by weight of the plant-based fat composition.

3. The caramel composition according to claim 1 or claim 2, wherein the dairy source of the caramel composition is selected from the group consisting of whole milk, skim milk, buttermilk, condensed milk, dairy beverages, reconstituted milk, evaporated milk, light cream, high-fat light cream, low-fat light cream, high-fat heavy cream, derivatives thereof, and mixtures thereof; preferably, wherein the dairy source of the caramel composition is selected from the group consisting of condensed milk, evaporated milk, light cream, derivatives thereof, and mixtures thereof.

4. The caramel composition according to any one of the preceding claims, wherein the carbohydrates of the caramel composition are selected from the group consisting of fructose, glucose, sucrose, maltose, starch, syrups thereof, derivatives thereof, and mixtures thereof, preferably wherein the carbohydrates of the caramel composition are selected from the group consisting of fructose, glucose, syrups thereof, derivatives thereof, and mixtures thereof.

5. The caramel composition according to any one of the preceding claims, wherein the caramel composition further comprises 1% to 10% by weight, preferably 2% to 8% by weight, more preferably 3% to 7% by weight, and even more preferably 4% to 6% by weight of sugar alcohol.

6. The caramel composition according to any one of the preceding claims, further comprising one or more ingredients selected from emulsifiers, vanillin, salts, sodium bicarbonate, calcium carbonate, colorants, and flavorings; preferably wherein the emulsifier is selected from the group consisting of lecithin, monoglycerides and diglycerides, distilled monoglycerides, derivatives thereof, and mixtures thereof.

7. The caramel composition according to claim 6, wherein the caramel composition further comprises up to 0.20% by weight, preferably up to 0.05% by weight, more preferably up to 0.02% by weight, and even more preferably 0.005% to 0.015% by weight of a butter flavoring agent.

8. The caramel composition according to claim 6 or claim 7, wherein the caramel composition further comprises up to 1.0% by weight, preferably from 0.05% by weight to 0.8% by weight, more preferably from 0.1% by weight to 0.6% by weight, and even more preferably from 0.2% by weight to 0.4% by weight of lecithin.

9. The caramel composition according to any one of the preceding claims, wherein the plant-based fat composition of the caramel composition comprises: 1.0 wt% to 35.0 wt%, preferably 2.0 wt% to 30.0 wt%, more preferably 3.0 wt% to 28.0 wt%, and even more preferably 4.0 wt% to 26.0 wt% of lauric acid (C12:0); and / or 1.0 wt% to 15.0 wt%, preferably 1.5 wt% to 13.0 wt%. More preferably 2.0% to 11.0% by weight, and even more preferably 2.5% to 10.0% by weight of myristic acid (C14:0); and / or 5.0% to 50.0% by weight, preferably 7.0% to 48.0% by weight, more preferably 7.0% to 45.0% by weight, and even more preferably 7.0% to 42.0% by weight of palmitic acid (C16:0); and / or 3.0% to 25.0% by weight, preferably 4.0% by weight. Up to 20.0% by weight, more preferably 4.2% by weight to 18.0% by weight, and even more preferably 4.5% by weight to 17.0% by weight of stearic acid (C18:0); and / or 18.0% by weight to 48.0% by weight, preferably 18.0% by weight to 47.0% by weight, more preferably 18.0% by weight to 46.0% by weight, and even more preferably 18.0% by weight to 45.0% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); and / or 20.0% to 39.0% by weight, preferably 25.0% to 38.5% by weight, more preferably 30.0% to 38.5% by weight, and even more preferably 33.0% to 38.5% by weight of oleic acid (C18:1); and / or up to 12.0% by weight, preferably 1.0% to 10.0% by weight, more preferably 2.0% to 9.5% by weight, and even more preferably 3.0% to 9.5% by weight of linoleic acid (C18:2); The percentage of acid refers to the acid that is bound as an acyl group in the glycerides of the plant-based fat composition and is based on the total weight of C8 to C24 fatty acids.

10. The caramel composition according to any one of the preceding claims, wherein the plant-based fat composition of the caramel composition comprises: The total lauric acid (C12:0) and myristic acid (C14:0) at the second position of the triglyceride in the plant-based fat composition, as a percentage (Sn-2 total lauric acid and myristic acid %) of the total lauric acid (C12:0) and myristic acid (C14:0), are 32.0% to 50.0%, preferably 34.0% to 48.0%, more preferably 36.0% to 45.0%, and even more preferably 37.0% to 43.0%; and / or The total palmitic acid (C16:0) and stearic acid (C18:0) at the second position of the triglyceride in the plant-based fat composition, as a percentage (Sn-2 total palmitic acid and stearic acid %) of the total palmitic acid (C16:0) and stearic acid (C18:0), are 10.0% to 35.0%, preferably 11.0% to 30.0%, more preferably 12.0% to 28.0%, and even more preferably 12.5% ​​to 26.5%; and / or The percentage (Sn-2 oleic acid %) of oleic acid (C18:1) at the second position of the triglyceride in the plant-based fat composition is 25.0% to 60.0%, preferably 28.0% to 55.0%, more preferably 30.0% to 53.0%, and even more preferably 32.0% to 52.0% of the total oleic acid (C18:1).

11. The caramel composition according to any one of the preceding claims, wherein the plant-based fat composition of the caramel composition comprises: 0.5% to 40.0% by weight, preferably 1.0% to 39.0% by weight, more preferably 2.0% to 37.0% by weight, and even more preferably 3.0% to 35.0% by weight of total CN32 triglycerides, CN34 triglycerides, CN36 triglycerides, CN38 triglycerides, and CN40 triglycerides; and / or 5.0% to 30.0% by weight, preferably 10.0% to 29.0% by weight, more preferably 15.0% to 27.0% by weight. And even more preferably, 16.5% to 26.0% by weight of total CN44 triglycerides, CN46 triglycerides and CN48 triglycerides; and / or 1.0% to 40.0% by weight, preferably 1.5% to 38.0% by weight, more preferably 2.0% to 35.0% by weight, and even more preferably 2.5% to 33.0% by weight of CN50 triglycerides; and / or 5.0% to 30.0% by weight, preferably 6.0% to 29.0% by weight, more preferably 8.0% to 28.0% by weight, and even more preferably 9.0% to 28.0% by weight of CN54 triglycerides; The total triglycerides present in the plant-based fat composition are used as a basis.

12. The caramel composition according to any one of the preceding claims, wherein the plant-based fat composition of the caramel composition comprises: Solid fat content of 40.0 to 50.0, preferably 41.0 to 49.0, more preferably 42.0 to 48.0, and even more preferably 42.5 to 47.0 at 10°C; and / or Solid fat content of 12.0 to 25.0, preferably 13.0 to 22.0, more preferably 14.0 to 20.0, and even more preferably 15.0 to 19.0 at 20°C; and / or The solid fat content at 25°C is 2.0 to 14.0, preferably 4.5 to 12.0, more preferably 5.0 to 10.0, and even more preferably 5.5 to 9.5; and / or The solid fat content at 30°C is 0.2 to 8.0, preferably 0.4 to 6.0, more preferably 0.4 to 5.0, and even more preferably 0.4 to 4.

5. The solid fat content was measured according to ISO 8292-1:2008 for unstable fats.

13. The caramel composition according to any one of the preceding claims, wherein the plant-based fat composition has an iodine value (IV) of 25 to 60, preferably 30 to 55, more preferably 35 to 50, and even more preferably 37 to 49.

14. A method for preparing a caramel product, the method comprising the following steps: - Emulsify the caramel composition according to any one of the preceding claims by mixing; as well as - The emulsified caramel composition is heat-treated at a temperature of at least 100°C, preferably 105°C to 220°C, more preferably 108°C to 200°C, and even more preferably 110°C to 180°C for caramelization.

15. A caramel product, said caramel product being obtainable by the method according to claim 14.

16. Use of the caramel product according to claim 15 in food, preferably in confectionery products, and more preferably in pudding, candy bars, snack bars, candy fillings, ice cream, frozen yogurt, candy, filled candy, desserts, toffee, nougat, sauces, coatings or fudge.

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